Note: This recipe is adapted from recipes by Cook's Country and Cook's Illustrated. If making this with frozen corn, the small "shoepeg" variety works particularly well. Thaw before puréeing.

• 2 1/4 c. fine-ground cornmeal

• 2 c. buttermilk

• 2 ears of sweet corn, kernels cut from cobs (about 1 to 1 1/2 c.)

• 1/4 c. canola or vegetable oil

• 4 tbsp. unsalted butter, cut in 4 pieces

• 2 eggs, beaten

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

Directions

Preheat oven to 450 degrees. Place rack in middle position. Place 10-inch cast-iron or ovenproof skillet or 9- by 9-inch metal pan in oven to preheat for 10 minutes.

In a large bowl, whisk together cornmeal and buttermilk. Set aside.

Process the corn kernels in a blender until very smooth, about 1 minute. Transfer to a medium saucepan and cook over medium heat, stirring constantly, until thick and deep yellow, about 5 minutes. Remove from heat and set aside.

Carefully add the oil to the hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon of oil mixture into the cornmeal, leaving remaining oil mixture in pan. Whisk corn purée, beaten eggs, baking powder, baking soda and salt into cornmeal mixture until well-combined.

Pour mixture into the hot skillet and bake until top begins to crack and edges are golden brown, 20 to 22 minutes. Let cornbread cool in pan for 5 minutes. Place a plate over the top of cornbread, then carefully turn over the skillet until the cornbread releases. Then cover cornbread with a serving plate and flip it so it's right-side up. Serve warm.